Mayan Hot Chocolate

Cocoa was a sacred thing to the Mayan people. They created a savoury drink with it where the added spices were dominant and it was used in religious ceremonies Over time this tradition was exported to Europe where it was altered and sweetened. This sweetened version is the one we now mostly see.

Recipes I have seen from more recent times contain cream, dairy and honey though. Ingredients such as cayenne, chilli and ground almonds are also used.

This is my version of a modern day Mayan hot chocolate.

YOU NEED

4 cups of plant based milk. (I used Bonsoy for this because it’s so creamy)

½ cup sugar free cocoa (I use Dutch cocoa)

½ cup of pure maple syrup

4 cloves

2 vanilla beans, sliced lengthways

2 cinnamon quills

2 red chilli bullets, sliced lengthways and seeds removed

Grated nutmeg to taste

YOU DO

Place the chillies and 2 cups of water in a small pot. Bring to the boil then simmer until the water reduces to one cup in volume. Put aside.

While you chilli water is reducing place the milk into a large pot, scrape the vanilla bean seeds into the milk and add the rest of the vanilla bean, the cloves, maple syrup, cinnamon, cocoa and nutmeg and very slowly bring to the boil. Keep an eye on it so it doesn’t spill over when it gets to boiling point.

Discard the chillies from the chilli water and add as much of the now 1 cup of chilli water to your milk mixture. I like to add all of it but do it to your own taste. Bring back to the boil and serve. You can now discard the cloves, vanilla bean and cinnamon but I prefer to serve mine with them still a part of the dish.

Serve with almond dark chocolate and a cinnamon quill to serve.

I haven’t timed this one but it serves 4, will make you happy and will fill your home with warm aromatic scents J